Pot Stickers Reviews

These small dumplings come with both a story and a significant history. According to legend, they were born in the imperial kitchen when a cook, making dumplings for the emperor, forgot a batch that was slowly cooking. They were singed brown, slightly burned. With no time to spare, and an impatient, hungry emperor waiting, the cook, a nimble and adaptive fellow, arranged the dumplings on a platter, burned sides up, and presented them to the emperor as a new dish that he called, quotie, which means "stuck bottom." The emperor was delighted. Legend or not, it is a fact that these browned half-moons filled with pork and vegetables were eventually sold daily by the thousands from small streetside stands to satisfy the morning habits of people in Beijing and Tianjin, who called them jiaozi, or "little dumplings." It is a tradition that exists to this day.

As popular foods do, these jiaozi migrated to Shanghai, where they became known by their imperial name of quotie, to describe their cooking process. The habit of morning pot stickers swept Shanghai, and to this day they are sold, as in Beijing, from small streetside stands. Over the years, they migrated south to Guangzhou and Hong Kong, carried by Shanghainese fleeing the Japanese invasion of their city, and sold first by refugees on the streets as a way of making a living.

They have become part of the accommodating dim sum repertoire, and are referred to in Cantonese as wor tip, or "pot stickers." Serve them with a ginger-vinegar sauce (see note).

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Reviews

users rating4/4

Can't rate the finished product yet. The filling seems fine, but the dough is a nightmare! Made exactly as instructed...ended up adding at least twice as much flour, and it is the stickiest dough I've ever seen. After adding at least twice as much flour as it called for, and kneading for 15 minutes, the dough seemed ok. Let it rest for 2 hours. Started rolling it into logs, and the dough became very sticky and limp. Managed it cut it into 36 pieces (no way could I slice the logs into rounds). Formed balls of the pieces, rolled them in more flour, tried rolling them out....needed still more flour. Finally got them all rolled out, putting them in one layer between waxed paper. Started filling and pinching. By the time I got to the second to bottom layer the last few were a sticky mess. I will never try this again. Btw, i humidity was low today. What did I do wrong???

These were delicious. I used store bought frozen won ton wrappers and they worked out very nicely. There was some filling leftover and I fried it in a pan with a scrambled egg and put it over rice with shoyu sauce....made me want to use it all for rice and egg topping!

Great recipe. For the reviewer that mentioned not adding the water: the water is just for blanching the bok choy. The bok choy is then strained, so the water doesn't stay in the recipe.
I made this with turkey and spinach instead of pork and bok choy (not authentic, I know), as they were the ingredients I had on hand. Everything turned out great even with the substitutions. My only other note is that I browned the turkey before putting it in the filling mix, because I really didn't trust having raw meat in there.
A great recipe and I would make it again for sure!

I made these for an Asian themed dinner I hosted over the Thanksgiving holiday weekend.
They were well received. I used store bought wonton wrappers because I don't have the patience to make my own.
It was hard to tell when the pork was done because it stayed pink and I feel like I cooked them 'forever.'
I didn't make the dipping sauce because it didn't sound appealing to me. I made a few without the bok choy and they were fine without. I also made these in advance and froze them. If you do that, make sure they are coated with a little flour and not touching...I didn't do that and I had some problems getting them to separate.
Quite tasty. Will definitely make again. Regretting not making the dipping sauce.

Delicious! I am just about to make
this for the second time. I should
mention that I don't eat pork, so I
substituted ground chicken thigh meat
that I got from a mexican meat shop
(they still have real butchers
there). I also used store bought
dumpling wrappers in the interest of
time, but I can imagine the recipe
would be out of this world with
homemade dough.